Description
Fudgy, chocolaty and healthy! These breakfast treats are rich in protein and fiber – two of the most important nutrients to get at the beginning of the day.
Ingredients
Scale
- 1 ½ cup cooked beans (or a 15 oz can of beans, drained and rinsed) I used Great Northern Beans.
- 3 tablespoons canola oil
- 3 eggs
- 5 prunes
- 6 tablespoons maple syrup
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp instant coffee
- 1/2 tsp kosher salt
- ½ cup white whole-wheat flour (59 g)
- 3 Tablespoons peanut butter
Instructions
- Heat oven to 325-degrees F. Line the bottom of a 9×9- (or 8×8) inch square baking dish with parchment paper that’s been coated with cooking spray.
- To a food processor, add beans, oil, eggs, 6 tablespoons maple syrup, prunes and vanilla. Pulse a few times to get the ingredients to come together; then process until smooth.
- Add cocoa, coffee, salt to the processor. Pulse a few times again and blend until smooth. Add the flour and pulse, just until combined.
- Spread evenly in pan.
- To make the peanut butter swirl, mix peanut butter with 1-2 tablespoons of very hot water and mix until smooth.
- Dollop swirl mixture over top of brownie batter and swirl a fork through batter in a back and forth motion 1 time.
- Bake for about 20-23 minutes, until the center is just set. Don’t overbake.
- Allow the brownie to cool in the pan for at least 15 minutes (if you can wait that long!)
Notes
Each brownie has:
8 g protein
6 g fiber
Nutrition
- Calories: 219 per serving